And then there were cookie bars…
Remember that last post about sea-salted brown butter chocolate chip cookies stuffed with Nutella? Well, I’ve made that recipe easier [and equally as delicious] by turning them into bars! Who wants to spend the time stuffing cookies, when you can just throw them in a pan, whip up a yummy frosting and call it a day?
Don’t get me wrong, the original recipe is pretty much the best cookie I’ve ever eaten. No seriously… best ever. But it does take a lot of effort and time to get the end result. And sometimes I just want to be a laze and have cookies just appear before me. This recipe is super easy and I promise the results are rich, delicious and totally worth it. You can throw the ingredients together and then enjoy a glass [or bottle] of wine while the oven does all the work for you.
Enough of this. Let’s talk cookie bars.
1 1/2 cup all-purpose flour
1 1/2 cup white whole wheat flour (I always half and half my flour. I just like it that way for some strange reason, but you can use all all-purpose flour for these)
1 1/4 tsp baking soda
1/4 tsp salt
2 sticks butter (unsalted)
1 1/4 cup packed dark brown sugar
1/4 cup sugar
1 egg yolk
1 1/2 tsp vanilla extract
1 tbsp plain greek yogurt (or sour cream)*
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
*If you omit the greek yogurt/sour cream, the dough will crumble. You can always add water, but do so at your own risk!
1 cup Nutella
1/2 cup butter
1 1/2 cups powdered sugar
1 tbsp pure vanilla extract
1 tsp milk (as needed)
Just like the cookies: Whisk flours, baking soda and salt together. Set aside.
Cut butter into small slices and place in a saucepan over medium heat. Let butter melt & brown it until it lets off a nutty aroma. Be careful to keep a close eye on the butter. Browned butter can turn from caramelized deliciousness to burnt crap in a matter of seconds. Set the butter aside to cool for a few minutes after you’ve reached the perfect browned consistency.
Beat butter and sugars together until well combined.
Add egg, egg yolk, yogurt and vanilla.
Slowly add the flour mixture until well combined. Mix in the millions of chocolate chips. Try not to eat all of the dough. You need to freeze the dough for at least two hours. I froze mine overnight to ensure it would be good to go when bake-time came.
Pour the batter into a 9×13 pan and bake for 25-30 minutes (or until a toothpick comes out clean). The outsides should turn golden brown. Allow the bars to cool in the pan completely before you add the icing.
While your cookie bars cool, go ahead and whip up the frosting. Add the butter, Nutella, powdered sugar and vanilla to a bowl and mix until combined. If the frosting is a little too thick, add milk as necessary. You want the frosting to be light and fluffy!
Frost the bars while still in the pan, then add some sea salt to really take these bars to the next level! Something about sea salt and sweets really gets me.
Cut the bars and enjoy! I’ll have to warn you, these are SO good you’ll want to eat them all. But hey, sometimes you just have to over-indulge, right?
Happy Baking! xoxo